162 FAMILY RECEIPTS. 



of IMr. R. Smith's Farm, called Orange, an aparatus 

 upon the simplest principles imaginable. During the 

 coldest weather in winter, in the course of less than 

 twenty-four hours after the milk has been taken from 

 the cows, sweet cream is produced, greater in quantity 

 and richer in quality, than can be obtained in the ordi- 

 nary management in tive days. So rich, indeed, is the 

 cream, that it is churned with as much facility as is the 

 rich cream of the Alderney cows, in the summer sea- 

 son. The operation of churning never exceeds twen- 

 ty-five minutes. The butter from such cream has never 

 failed to be of a fine flavor and of fine color; and in 

 the nature of things it never can fail to be so, unless 

 the dairy woman should be utterly ignorant of the art 

 of making sweet butter. The process is not a new in- 

 vention. According to the principles of the system 

 pursued at Orange, is made the sweet butter which, in 

 England, is the most admired. The part of the course 

 of proceeding, not in common use, is this: The pans, 

 with the milk just taken from the cows, remain until a 

 thin skim of cream is produced. They are then placed 

 in hot water, and in about 30 minutes thereafter, all 

 the cream, contained in the milk, is found on the sur- 

 face. The cream thus obtained is managed as other 

 rich cream is in all well conducted dairies. 



The skimmed milk, consisting of curd and whey, 

 without any of the buttery parts, has a peculiar sweet- 

 ness, is extremely pleasant to the taste, and is deemed 

 a very wholesome beverage. 



FABRICATION OF TOT VTO CHEESE. 



In the Bulletin of the Societe d'Encouragement, for 

 the month of September, 1829, is an article on the 

 fabrication of cheese from potatoes, of which the fol- 

 lowing is an extract, from the correspondence of M. 

 Fahrenburg. 



There is made, in Tliuringe and in a part of Saxony, 

 cheese from potatoes, which is very much esteemed; 

 this is the mode of preparing it. 



